Creamy White Bean And Carrot Soup With Rosemary Oil

Ingredients

  • Ingredients for white beans and carrots with roasted garlic (see recipe)
  • ¼ teaspoon additional salt
  • 1 teaspoon rosemary olive oil
  • 4 small sprigs fresh rosemary

    Four servings

    Preparation

    1. Cook the beans as directed in white-bean recipe. Drain the beans, but reserve the cooking liquid. Remove the herb stems and season with the salt and pepper. Place the beans in a food processor with 3 cups of the cooking liquid and puree until smooth. Add the remaining 1/4 teaspoon salt.
    2. Transfer the soup to a saucepan and place over medium heat until hot. Taste and season with additional salt and pepper if needed. Ladle the soup among 4 bowls and swirl 1/4 teaspoon of the rosemary oil into each. Garnish with a sprig of rosemary and serve.

    1 hour 35 minutes

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